Careme

Ingredients

• DRAPER VALLEY FARMS® Bone-In Chicken Thighs

  1.25 lb, about 2 large thighs $3.99
• Zucchini

  3/4 lb, cut into thick half-moons $2.69
• Fresh Sweet Corn on the Cob

  2 ears, shucked and cut into thirds $1.25
• Green Onions

  2, thinly sliced $1.50
• Fresh Jalapeno Peppers

  1 small, seeded and minced $2.99
• Garlic

  2 cloves, minced $0.79
• Fresh Organic Limes - Each

  1 lime, zested and juiced $1.50
• Olive oil or neutral oil

  2 tablespoons
• Soy sauce

  1 tablespoon
• Brown sugar

  2 teaspoons
• Ground allspice

  1 teaspoon
• Dried thyme

  1 teaspoon
• Ground cinnamon

  1/4 teaspoon
• Smoked paprika

  1/2 teaspoon
• Kosher salt

  3/4 teaspoon
• Black pepper

  1/2 teaspoon

Instructions

1. Preheat the oven to 425°F and line a rimmed sheet pan with parchment or foil; pat the chicken thighs very dry, trim excess loose skin if needed, and cut the zucchini and corn so they roast evenly.
2. In a bowl, mix the oil, soy sauce, brown sugar, allspice, thyme, cinnamon, smoked paprika, salt, pepper, minced jalapeno, garlic, lime zest, and half the lime juice into a thick jerk-style paste.
3. Rub most of the paste all over the chicken, including under the skin where possible, then place the thighs skin-side up on one side of the sheet pan; toss the zucchini and corn with the remaining paste in the bowl.
4. Roast the chicken alone for 18 minutes, then add the zucchini and corn to the empty side of the pan in a single layer.
5. Continue roasting for 18–22 minutes, turning the vegetables once, until the zucchini is browned at the edges, the corn is tender, and the chicken reaches 165°F at the thickest part without touching bone.
6. If the chicken skin needs more color, broil for 1–2 minutes while watching closely, then rest the chicken on the pan for 5 minutes.
7. Squeeze the remaining lime juice over the vegetables, scatter with sliced green onions, and plate each person one chicken thigh with roasted zucchini and corn alongside.